Rum Glazed Eggnog Bread Pudding Recipe 415
RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)
Provided by dedmund
Number Of Ingredients 8
Steps:
- Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!
EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
HOLIDAY RUM EGGNOG BREAD
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
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- Grease an 8x8 baking dish with cooking spray or butter. Cut stale brioche into 1½-inch chunks and place into baking dish. Press down gently to make sure gaps are filled.
- In a saucepan over medium heat, heat eggnog, evaporated milk, eggs, butter, and sugar, whisking constantly.
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EGG NOG BREAD RECIPE WITH RUM GLAZE - SWEET PEA'S …
2020-03-02 Instructions. Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or three 3x5-inch loaf pans; dust with flour, …
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4.4/5 (11)Category Baking, DessertsCuisine AmericanTotal Time 1 hr 15 mins
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4.4/5 (11)Category Baking, DessertsCuisine AmericanTotal Time 1 hr 15 mins
- Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan or or three 3x5-inch loaf pans; dust with flour, tapping out excess.
- In a medium bowl, whisk together flour, instant pudding, baking powder, salt and nutmeg; Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and rum and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add eggnog and mix on low speed until just combined.
- Pour the batter into the prepared pan and bake 40 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the warm loaf.
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